This delicious make-ahead salad is a fresh mix of toasted walnuts, black beans, corn, tomatoes, mozzarella and scallions, all tossed in a zesty dressing. An easy salad that’s the perfect lunchtime meal!
1 cup walnut halves
3 cups no salt added black beans, drained and rinsed
16 ounce bag frozen sweet corn, prepared according to directions, then cooled
2 ounces fresh mozzarella cheese pearls
1 pint grape tomatoes, halved
1 bunch scallions, white and green parts, thinly sliced
1 bunch cilantro, roughly chopped
1/2 cup seasoned rice vinegar
3 tablespoons extra virgin olive oil
1/4 teaspoon pepper
1 (5 ounce) container baby spinach and kale blend
1 lime, cut into wedges
Preheat oven to 350℉. Place walnuts on a baking sheet in a single layer. Toast for 8 minutes or until lightly toasted and fragrant. Remove from oven. Chop roughly when cool.
Add walnuts, black beans, corn, mozzarella, tomatoes, scallions and cilantro equally to 6 lunch containers. Refrigerate until ready to serve.
Add rice vinegar, extra virgin olive oil and black pepper to a small bowl. Whisk until well combined.
Divide equally into 6 individual salad dressing containers. Refrigerate until ready to serve. Or, keep in original container, shake well and pour into each lunch container when ready to serve.
Add baby spinach and kale greens to toasted walnut, black bean, corn and tomato salad containers.
Drizzle each salad with salad dressing.
Serve with lime wedges.
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